Crème Mould Veg
CD DP Italian 30mins
4 Cold Vegetarian
Fruit Alcohol Italy Europe
Cooled Crème Patissiere
Coarsely chop the meringues. Whip the cream and chill. Gently stir the crushed meringues, cream and Maraschino into
the cooled crème patissiere. Pour the
mixture into a mould, cover with a lid or damp greaseproof paper. Chill for 2 hours or until set.
Meanwhile, pass through a sieve into a bowl. Stir in the icing sugar and mix well. Chill for 1 hour. Also chill the platter
on which you are going to serve the dessert.
Stand the mould in hot water to loosen the custard and transfer to the chilled serving platter. Pour over the loganberry purée.
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